Celeriac Schnitzel
Celeriac, also called celery root, is perfect for recreating a schnitzel, a famous dish of Austria and very popular in Germany. It is crispy on the outside, tender on the inside, simply delicious! You can precook the celeriac slices for a few minutes if you like it soft, but there is no real need to precook the celeriac root, just peel, slice and batter! It has a soft tender texture, with a great bite to it.
Serves 2-4 depending on size of celeriac
Ingredients:
1/2 cup or more if needed spelt or gluten-free flour
1 egg, whisked (vegan egg replacement below)
Bread crumbs
Salt and pepper, to taste
1 Celeriac
Olive, avocado or coconut oil
Method:
Prepare three plates – one with the flour, one with the whisked egg and one with a thick layer of bread crumbs. I season all of them with a little salt and pepper.
Peel celeriac and slice into thin cutlets (around 2.5-5mm thick).
Coat each piece in the flour, then dip in the whisked egg, and then cover with bread crumbs.
Heat oil in a pan; then fry the celeriac schnitzels on each side until golden. Transfer to absorbent paper to drain.
Serving options:
- 2 slices of lemon
- Potato salad or mash, potato chips or wedges
- Mushroom sauce
- Green salad
- Kimchi
Note: To make your own breadcrumbs I usually toast the cornbread we get in Lyon’s bakery and pulse it in a food processor until it reaches a fine consistency. But you can use any bread for this. Make the bread crumbs whenever you’ve got excess bread, pop them in a jar, and store them in the freezer until you are ready to use them! Alternatively use shop bought ones.
Vegan egg replacement - Combine ¼ cup gram flour, ¼ cup water, 1 tbsp tamari sauce and a pinch pepper into a smooth batter.
Celeriac Health Properties - Celeriac is high in fiber and a good source of vitamins B6, C and K. It also contains important minerals, such as phosphorus, potassium and manganese. What's more, it's low in fat and calories.
